•Heat the oil in a large, lidded frying-pan. Cook the bacon until golden. Remove and set aside.

•Add the leeks to the pan and cook until softened.

•Stir in the bacon, cabbage and stock, cover and leave for one minute to help wilt the cabbage. Remove the lid and cook for a further six to eight minutes, stirring every now and then, until the cabbage has softened. Serve.